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Cookies and Cream Ice Cream

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Here is your new favorite Cookies and Cream Ice Cream Recipe! Everyone loves the classic combination of creamy vanilla ice cream and chunks of Oreo cookies, and this homemade recipe has more Oreos than any other recipe you’ll find…and it’s incredibly easy!

Oreo ice cream in a white dish with Oreos in the background.

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This classic cookies and cream ice cream is an easy way to bring a little taste of summer in New England to your very own kitchen on a hot summer day.

Using my homemade vanilla ice cream as a base, all you need to do is throw in A TON (18 to be exact) of crushed Oreo cookies and you have the perfect creamy ice cream loaded with chunks of the best cookies on Earth.

The best part is, you can even get the kids to help. And trust me when I say, they’ll LOVE making their own ice cream!

If you’re looking for more homemade ice cream recipes, try my delicious homemade strawberry ice cream, rich coffee ice cream, or old fashioned vanilla for the best sweet treats!

A white dish of Oreo ice cream with cookies and a bowl in the background.

Why You’ll Love Homemade Cookies and Cream Ice Cream

  • It’s a classic ice cream flavor combination the whole family can get behind. 
  • Simple and quick to prepare, delicious, and absolutely loaded with Oreo cookies.
  • Make it with the kids as a super fun afternoon activity with delicious results.
  • The perfect dessert recipe if you’re making your own ice cream for the first time.

Cookies and Cream Ice Cream Recipe Ingredients

Simple ingredients and methods combine to make the creamiest ice cream that is just bursting with Oreos. 

overhead image of cookies and cream ice cream ingredients
  • Heavy Cream – Use heavy cream or heavy whipping cream for the perfect creamy texture.
  • Whole Milk
  • Light Corn Syrup and Granulated Sugar – This combination not only adds necessary sweetness, but also helps prevent ice crystals from forming in the ice cream.
  • Egg Yolks – to help create that creamy, custardy texture.
  • Oreos – Use chocolate sandwich cookies for the classic milk and cookies combination. But any flavor of Oreo or gluten-free sandwich cookie can be used.
  • Pure Vanilla Extract
  • Coarse Kosher Salt

How to Make Cookies and Cream Ice Cream

For the best results every time, follow these simple step-by-step instructions.

Before doing anything else, first thing is you’ll start by placing a 2 quart metal bowl in the freezer to chill and filling a larger bowl with ice. 

Step 1

A hand holding an instant read thermometer in a pot of cream.

In a 2 quart sauce pan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium high heat stirring occasionally until the temperature reaches 175°F on an instant read thermometer,

Step 2

A hand whisking egg yolks in a dish.

Meanwhile, combine the 4 egg yolks and ¼ cup of sugar in a small bowl and whisk until light yellow and combined (about 30 seconds or so). 

Step 3

A hand whisking egg yolks

Once the cream mixture is consistently steaming and reaches 175°F, remove the pan from the heat. Ladle out ½ a cup of the cream mixture and slowly whisk it into the egg yolks, this is called “tempering” and will warm the eggs without cooking them to a scramble.

Step 4

A hand pouring egg yolks back into a black pot of cream.

Add the warmed egg mixture back to the pot with the heated cream and continue to heat over medium heat until the sauce is slightly thickened and the temp reaches between 185-190°F on your thermometer.

Tip: Tempering the egg yolks is a must for getting a super creamy ice cream texture. Whisk a little hot cream in slowly to allow the egg yolks to cook and thicken the ice cream base properly. 

A hand whisking the ice cream base

This should only take 2-5 minutes and the cooked custard mixture will start to bubble slightly.

Remove the saucepan from the heat and whisk in the vanilla extract.

Step 5

A small metal bowl inside of a large bowl of ice.

Remove the bowl from the freezer and set it into the large bowl with ice.

Straining ice cream base.

Place a fine mesh strainer over the small bowl and pour the ice cream mixture through the strainer. This will remove any bits of cooked egg.

Step 6

Allow the ice cream base to cool completely before storing in the fridge. Chill in the fridge until very cold, about 4-6 hours or overnight.

Step 7

Adding ice cream base to ice cream machine.

Once chilled, pour the ice cream mixture into the bowl of your ice cream maker. Churn the ice cream base per the maker’s instructions.

Oreos in a bag crushed by a rolling pin.

While the ice cream is churning, roughly chop or crush 12 Oreos

A hand chopping Oreos on a wooden cutting board.

Chop the remaining 6 Oreos into quarters.

Step 8

Overhead of ice cream churning in a machine.
Adding Oreos to the ice cream.

Once the ice cream looks like soft serve consistency, add in the 12 roughly chopped Oreos and churn until fully mixed.

Step 9

Folding in chunks of Oreos.

Turn off the ice cream machine and fold in the 6 larger chopped cookie pieces by hand.

Serve immediately for soft serve ice cream or freeze for at least 2 hours for hard serve.

Tip: Depending on the style of ice cream maker you have, your churning canister may require freezing before use. Make sure it has been frozen for 24-48 hours before churning.

Tips & Tricks for the Best Ice Cream 

  • If you want to cut the sweetness, remove the filling from the Oreos before crushing.
  • Chill the ice cream base well. According to America’s Test Kitchen, the colder the base is when it’s churned, the smoother the ice cream will be.
  • Fold in large chunks of Oreos at the end for an extra crunchy texture.

Additional Details

  • Granulated sugar is sweeter than corn syrup. Using a combination of the two helps to prevent ice crystals from forming, giving you a soft and creamy ice cream.
  • Whisking sugar into the egg yolks before tempering will slow down the coagulation of the proteins, meaning the egg yolks won’t curdle as easily when added to hot liquid.

Ways to Serve Homemade Ice Cream

There are so many ways to serve this delicious ice cream. These are just a few of my favorite things to go with it. 

Cookies and Cream ice Cream in a cone

Best Ice Cream Maker

Cookies and Cream Ice Cream in an ice cream machine.

I like making Cookies and Cream Ice Cream in my Cuisinart Electric Ice Cream Maker. I find the Cuisinart holds more ingredients and churns the ice cream very evenly for great results.

Note: If you have the Kitchenaid Mixer Ice Cream Attachment, you’ll need to fold all the Oreo pieces in by hand instead of churning them in.

Storage

  • Store homemade ice cream in a freezer-safe, airtight container that has a well-sealing lid. Place a piece of plastic wrap pressed directly onto the surface of the ice cream before putting on the lid to help prevent freezer burn. Stored properly, ice cream will last a week in the freezer.
Scoops of ice cream in a white container.

FAQs

How long does homemade ice cream last in the freezer? 

When stored properly, homemade ice cream will last a week in the freezer. See storage directions above.

What is the difference between Oreo ice cream and cookies and cream ice cream? 

They’re actually the same thing. The one just doesn’t mention the brand name.

Are the cookies in cookies and cream ice cream Oreos? 

Usually yes, or any chocolate sandwich cookie can also be used. Cookies and cream ice cream has a vanilla base (the cream) with chocolate cookie bits added.

Does ice cream need eggs? 

Custard style ice creams are very common here in New England. The eggs make the ice cream rich and creamy and less “icy”. 

Image of a whisk

If you make this recipe, give it a 5 STAR Rating and Leave a Comment!

More of My Favorite Frozen Desserts

A scoop of cookies and cream ice cream in a white dish with a spoon.

Cookies And Cream Ice Cream

Yield: 5 cups
Prep Time: 9 minutes
Cook Time: 11 minutes
Chilling Time: 6 hours
Total Time: 6 hours 20 minutes

Sweet and creamy vanilla ice cream loaded full of chunky Oreo cookies. You won't believe how easy it is to make this classic ice cream flavor at home!

Ingredients

  • 2 cups of heavy cream
  • 1 cup whole milk
  • ⅓ cup light corn syrup
  • ½ cup granulated sugar, divided
  • ¼ teaspoon coarse kosher salt*
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 18 Chocolate sandwich cookies, divided

Instructions

  1. Place a 2 quart metal bowl in the freezer to chill and fill a larger bowl with ice. Set aside.
  2. In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium-high heat stirring occasionally.
  3. Meanwhile, in a small bowl, combine the 4 egg yolks and ¼ cup of sugar and whisk until light yellow and combined (30 seconds).
  4. Once the milk and cream mixture is consistently steaming and reaches 175 degrees F on an instant-read thermometer, remove it from the heat.
  5. Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks. This is called tempering.
  6. Add the tempered yolks back to the pot with the cream and milk, and heat over medium heat until the mixture is slightly thickened and the temperature reaches 185-190 degrees F on the thermometer. The ice cream base will start to bubble as well. It should only take 2-5 minutes.
  7. Remove from the heat and whisk in the vanilla extract.
  8. Remove the bowl from the freezer and set it into the large bowl with ice. Place a fine mesh strainer over the small freezer bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg.
  9. Allow the ice cream base to cool completely before moving it to the fridge. Chill the base in the fridge until very cold about 4-6 hours or overnight.
  10. Once chilled, pour the custard base into your prepared ice cream maker and churn per the maker’s instructions.
  11. While the ice cream is churning, roughly chop 12 Oreos into chunks, and chop 6 Oreos into big quarters (it doesn't have to be precise).
  12. During the last minute of churning, add in the 12 roughly chopped Oreos and churn until fully mixed.
  13. Turn off the ice cream machine and fold in, by hand, the 6 largely chopped Oreo chunks.
  14. Serve immediately for soft serve, or freeze for 2 hours for hard serve.

Notes

  • If you only have table salt on hand, reduce the amount called for in the recipe by half.
  • Gluten free sandwich cookies can be used in place of traditional Oreos

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 152mgSodium: 140mgCarbohydrates: 34gFiber: 1gSugar: 29gProtein: 7g

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